Saiko
is One Chatty Farker
I've played around with wrapping my last few briskys, so thought I would go back to my roots and do a good old Popdaddy Tri-Level Brisky today. Popdaddy (aka "Barbefunkoramaque" aka "Funkmaster South" aka "Pitmaster T" aka "Donnie") has always written some of my favorite posts, and taught me pretty much everything I know about cooking brisket.
My Popdaddy Tri-Level Brisket method for the WSM has been detailed quite a few times, including here: http://www.bbq-brethren.com/forum/showthread.php?t=87343
Here are a few pics from todays cook.
160 degrees internal, starting to "weep" as Donnie calls it.
Pulled at about 200 degrees internal and probe tender. After about an hour rest in butcher paper in the cooler, I separated the point and flat and cubed the point for burnt ends. Flat went back into the cooler.
Burnt ends all done.
Flat sliced.
Bonus Pic! Publix had a sale this week on T-bones and Porterhouse, so I grilled me up a Porterhouse while I was waiting on the brisky.
That's all!
My Popdaddy Tri-Level Brisket method for the WSM has been detailed quite a few times, including here: http://www.bbq-brethren.com/forum/showthread.php?t=87343
Here are a few pics from todays cook.
160 degrees internal, starting to "weep" as Donnie calls it.
Pulled at about 200 degrees internal and probe tender. After about an hour rest in butcher paper in the cooler, I separated the point and flat and cubed the point for burnt ends. Flat went back into the cooler.
Burnt ends all done.
Flat sliced.
Bonus Pic! Publix had a sale this week on T-bones and Porterhouse, so I grilled me up a Porterhouse while I was waiting on the brisky.
That's all!
